Syria Releases Two New Varieties of Macaroni Wheat
April 16, 2010| |
Durum is known for having the hardest wheat grain texture due to its high protein content and gluten potency. It is also called macaroni wheat because most premium pasta products in the market are made of durum. Recently, Syria's Ministry of Agriculture, together with General Commission for Scientific Agricultural Research (GCSAR), Arab Center for Studies in Arid Zones and Dry Lands (ACSAD) and ICARDA, developed a new durum wheat variety called Douma3. This particular variety is appropriate for rainfed farming in dry lands. It has been tested in four provinces of Syria and results showed that compared to control varieties, Douma3 has improved grain quality, higher yield (10-16 percent), and stronger disease resistance.
Another durum wheat variety called Cham9 was released early this year. Just like Douma3, Cham9 also produced higher yields (11-12 percent) than the control. It also exhibited favorable physical characteristics and increased levels of pest resistance, particularly to Ug99 strain of stem rust disease. Currently, it is being planted by farmers in four different provinces of Syria. It is also projected to spread in the dry lands of Dara'a and Idleb soon.
Read the original news article at http://icardanews.wordpress.com/2010/03/15/new-durum-wheat-varieties-released-in-syria/.
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